Rania's Recipes: Antipasto On A Stick & Mostarda
This week, Rania Harris is in the Pittsburgh Today Live Kitchen whipping up a few antipasto dishes for easy holiday entertaining.
Antipasto on a Stick
Ingredients:
- Cherry tomatoes
- Bocconcini
- Pitted green and pitted Kalamata olives
- Salami ~ cubed
- Thinly sliced prosciutto
- Sharp Cheddar cheese ~ cubed
- Marinated artichoke hearts
- Fresh basil leaves
- Cheese tortellini ~ cooked according to package directions
- Pesto for drizzling
- Skewers
Directions:
- Line up all your ingredients in an assembly line. Pierce each ingredient onto the skewer and slide down towards the bottom of the skewer, keeping the colors in mind, to create a colorful antipasto on a stick.
- Since my skewers were long, I put 2 of each ingredient per skewer.
- Stack antipasto skewers onto a platter and drizzle with pesto before serving.
Mostarda
Ingredients:
- 8 ounces dried apricots, quartered
- 4 ounces dried cherries, halved
- 1 1⁄2 cups sugar
- 1 ½ teaspoons minced crystallized ginger
- 3 tablespoons mustard
- 2 tablespoons brown mustard seeds
- 2 tablespoons canola oil
- 1⁄4 teaspoon cayenne
- 4 green apples, such as Granny Smith, peeled, cored, and cut into 1⁄2" cubes
- 3 bay leaves
- Kosher salt, to taste
Directions:
- Bring all ingredients and 3 cups water to a boil in a 4-qt. saucepan over medium-high heat; cook, stirring occasionally, until apricots and cherries are plumped, apples are tender, and liquid is reduced, about 40 minutes. Let cool.
